Layered Chocolate Coconut Cups

This is an easy, attractive and tasty vegan dessert I came up with - layering the delicious flavors of chocolate and coconut, with pleasing layered textures. They can be made in regular or mini-sized muffin cups. 

Layered Chocolate Coconut Cups
3 Tablespoons melted coconut butter 

1/4 cup tahini
2 Tablespoons melted coconut oil
2 Tablespoons agave or maple syrup
1/2 teaspoon vanilla extract

1 Tablespoon melted coconut oil
1 Tablespoon melted coconut butter
2 Tablespoons agave or maple syrup
3 Tablespoons unsweetened cocoa powder
shredded coconut

Line a 12-hole muffin tin with silicone liners.
Place a scant teaspoon of melted coconut butter in the bottom of each liner, tilting it to cover the entire bottom. Place in the freezer.

Blend together the tahini, oil, agave, and vanilla until smooth. Place about a tablespoon in each muffin cup and smooth it out. Freeze. 

Blend together the oil, butter, agave, and cocoa until smooth. Place about a teaspoon in each muffin cup and smooth over the filling. Sprinkle with coconut. Freeze.

This easily store in the freezer, and only need to stand at room temperature for a couple of minutes before eating. They can also be served at room temperature, but will become quite soft. A different nut or seed butter can be substituted; sunflower seed butter would be good, others may add stronger flavors.